Making Yoghurt

By : Maryam
Grade 7A
 Objective
O The function of the starter cultures is to
ferment lactose (milk sugar) to produce lactic
acid.
 Materials
O Live Yoghurt
O Milk
O Container
O Spoon
 Procedures
O Pour some fresh milk into a sauce pan.

O With adult supervision; bring the milk to a boil and turn off the burner.

O Allow the milk to cool down to a lukewarm temperature.

O Pour the milk into a clean container.

O Add a two cups of the natural yoghurt (with live microbes) into the milk.

O Cover the container with a clean cloth and leave it at room temperature for an
hours.

O Check it after an hours and you will see that the microbes have turned the milk
into yoghurt.
 Conclusion
O To turn milk into yoghurt, these bacteria
ferment the milk, turning the lactose sugars in
the milk into lactic acid.The lactic acid is what
causes the milk, as it ferments, to thicken and
taste tart. Because the bacteria have partially
broken down the milk already, it is thought to
make yoghurt easier for us to digest.
 Result
O After we wait for several time, the milk turned
to yoghurt.